Easy Maesaengi Rice Cake Soup (2 Servings)

Rinse maesaengi repeatedly in a fine sieve to remove grit. Refrigerate to thaw frozen packs and follow package directions.

Rinse sliced rice cakes. Soak firm pieces in cold water for about 10 minutes, unless the package advises otherwise.

Warm 5 mL sesame oil over low heat and stir the maesaengi gently for roughly 30 seconds without scorching.

Add 750 mL water; once boiling, add 300 g sliced rice cakes and 5 g minced garlic.

Stir to prevent sticking and simmer until rice cakes soften through; cut one to check there is no hard center.

Add 15 mL soup soy sauce and scallion, return to a simmer, and serve in two bowls. Chew rice cakes carefully; refrigerate leftovers within 2 hours and reheat to 74°C.